This vegan Thanksgiving soup, that's absolutely perfect for a first course.
Lightly coat the bottom of a large stockpot with olive oil. Place the pot over medium heat and add the onion. Cook until soft, about 4 minutes. Then add the herbs, mix to combine, and cook until it's very aromatic, about 30 seconds.
Pour in the cider and the stock and bring to a boil. Immediately turn the heat to a low simmer, cover, and cook until the sweet potatoes are tender, about 30 minutes. When you pierce one of the pieces of yam with a fork, it should fall right off.